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Author:Lasekan, O.

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5 matching references were found.

Lasekan, O.; Buettner, A.; Christlbauer, M., Investigation of important odorants of palm wine (Elaeis guineensis), Food Chem., 2007, 105, 1, 15-23, https://doi.org/10.1016/j.foodchem.2006.12.052 . [all data]

Pattiram, P.D.; Lasekan, O.; Tan, C.P.; Zaidul, I.S.M., Identification of the aroma-active constituents of the essential oils of Water Dropwort (Oenanthe javanica) and Kacip Fatimah (Labisia pumilia), Int. Food Res. J., 2011, 18, 3, 1021-1026. [all data]

Lasekan, O.O.; Feijao Teixeira, J.P.; Salva, T.J.G., Volatile flavour compounds of cooked acha (Digitaria exilis Stapf), Food Chem., 2001, 75, 3, 333-337, https://doi.org/10.1016/S0308-8146(01)00210-2 . [all data]

Lasekan, O.O.; Lasekan, W.O.; Idowu, M.A., Flavour volatiles of 'malt beverage' from roasted Sorghum, Food Chem., 1997, 58, 4, 341-344, https://doi.org/10.1016/S0308-8146(96)00202-6 . [all data]

Lasekan, O.O.; Lasekan, W.O., Volatile flavor compounds in Kunun zaki - a Nigerian millet-based beverage, J. Food Qual., 2000, 23, 2, 185-193, https://doi.org/10.1111/j.1745-4557.2000.tb00205.x . [all data]